![]() Then, transfer the cookie dough balls to airtight containers or Ziploc bags and refrigerate or freeze. To store the dough, roll it into balls and freeze them briefly. You can store the cookie dough in the fridge for 7 to 10 days or freeze it for up to a month. If you’re someone who likes to keep cookie dough on hand in the fridge or freezer, this oatmeal cookie recipe is for you. They also freeze well for up to 3 months. To keep these oatmeal cookies soft and chewy, store them in an airtight container at room temperature for up to 4 days. How do you like to make oatmeal cookies? Let me know in the comments! How to Store Oatmeal Cookies Replace the raisins with butterscotch chips to give the cookies an extra-buttery taste.Add a dash of cardamom or ginger to the dough.Swap the raisins for dried cherries or cranberries. ![]() White chocolate chips are a fun option too. Substitute chocolate chips for the raisins to make oatmeal chocolate chip cookies, or use a mix of both.Here are a few great ways to change up this recipe: But if you want to step outside the traditional oatmeal raisin cookie box, feel free. These oatmeal cookies are buttery, nutty, and perfectly spiced. If you follow this recipe as written, you won’t be disappointed. (Though I can attest that they’re still good if you can’t wait that long.) Sarah likes these best a few hours to 1 day after baking. They’ll be chewier and fully infused with brown sugar flavor. Allow the cookies to cool completely for the best texture and flavor. It may be agony, but letting these oatmeal raisin cookies cool completely only makes them better.Those 20 minutes will make your dough easier to roll into balls, so the cookies will keep their shape and develop a yummy chewy texture in the oven. Let the dough rest for 20 minutes before baking.With melted butter, though, you’ll get moist, chewy cookies every time. Go for melted, not creamed, butter. According to Sarah, creamed butter cookies are unpredictable: they can easily spread too much or be too firm.It gives these oatmeal raisin cookies a delicious caramelized sweetness. Use brown sugar. Instead of using a mix of brown sugar and granulated sugar, Sarah opts for all brown sugar.These are her tips for making the best oatmeal raisin cookies: Sarah has a few excellent pointers in her book. Let the cookies cool for 5 minutes on the baking sheet before transferring them to wire racks to cool completely. Bake at 350☏ for 10 to 11 minutes, or until golden brown. Then, shape and bake the cookies. Roll the dough into balls and place them on parchment-lined baking sheets. Next, let the dough rest for 20 minutes. This time gives the wet ingredients a chance to hydrate the flour and oats, making it easier to work with the dough. Then, fold in the walnuts, oats, and raisins. No stand mixer (or even hand mixer) required! Here’s what you need to do:įirst, make the dough. Whisk together the wet ingredients in one mixing bowl and the flour, baking soda, baking powder, cinnamon, and salt in another.Īdd the wet ingredients to the dry ingredients and mix until just combined. Making this oatmeal raisin cookie recipe couldn’t be easier. Raisins dot them with chewy pops of sweetness.įind the complete recipe with measurements below. ![]()
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